Abstract
The rheological properties of interesterified and noninteresterified butterfat-canola oil blends do not seem to be strongly related to either solid fat content (SFC) or crystal polymorphic behavior, but rather to the microstructure of the fat crystal network. The microstructure of the fats was quantified by using fractal geometric relationships between the elastic moduli (G′) of the fats and their SFC values using the approach of Shih, W.H., W.Y. Shih, S.I. Kim, J. Liu, and I.A. Aksay [Phys. Rev. A 42:4772–4779 (1990))] for weak-link regimes. Chemical interesterification decreased the fractal dimension of the fat crystal network from 2.46 to 2.15. We propose that fat microstructure, as quantified by a fractal dimensionality, could be modified to attain specific rheological properties.
Article PDF
Similar content being viewed by others
Avoid common mistakes on your manuscript.
References
Vreeker, R., L.L. Hoekstra, D.C. den Boer, and W.G.M. Agterof, The Fractal Nature of Fat Crystal Networks,Colloids and Surfaces 65:185–189 (1992).
van den Tempel, M., Mechanical Properties of Plastic-Disperse Systems at Very Small Deformations,J. Colloid Sci. 16:284–296 (1961).
Rousseau, D., K. Forestiere, A. Hill, and A.G. Marangoni, Restructuring Butterfat Through blending and Chemical Interesterification. 1. Melting Behavior and Solid Fat Content,J. Am. Oil Chem. Soc. 73:963–972 (1996).
Rousseau, D., A. Hill, and A.G. Marangoni, Restructuring Butterfat Through Blending and Chemical Interesterification. 2. Microstructure and Crystal Polymorphism,Ibid. 73:973–981 (1996).
Rousseau, D., A. Hill, and A.G. Marangoni, Restructuring Butterfat Through Blending and Chemical Interesterification. 3. Rheology,Ibid. 73:983–989 (1996).
Meakin, R., Fractal Aggregates,Advances in Colloid and Interface Science 28:249–331 (1988).
Mandelbrot, B.B.,The Fractal Geometry of Nature, W.H. Freeman and Company, New York, 1982.
Shih, W.H., W.Y. Shih, S.I. Kim, J. Liu, and I.A. Aksay, Scaling Behavior of the Elastic Properties of Colloidal Gels,Phys. Rev. A 42:4772–4779 (1990).
Author information
Authors and Affiliations
About this article
Cite this article
Marangoni, A.G., Rousseau, D. Is plastic fat rheology governed by the fractal nature of the fat crystal network?. J Am Oil Chem Soc 73, 991–994 (1996). https://doi.org/10.1007/BF02523406
Received:
Accepted:
Issue Date:
DOI: https://doi.org/10.1007/BF02523406